I can’t say that corned beef ever made its way into my early existence. My loss. Fortunately, I’ve rectified that omission in later life. This Sous Vide Corned Beef is delicious and incredibly low effort.
To very easily make Corned Beef for either eating as an entrée or using as an ingredient, I follow the instructions from Thyme & Joy for Sous Vide Corned Beef. She provides a great Sous Vide Corned Beef Cooking Chart so that you can pick the texture of meat that you prefer. For my purposes, I set my sous vide to 165°F and cooked them for 10 hours.
When using corned beef as both an entrée and ingredient, I make 2 (4 – 4.5 pound) Corned Beef Roasts. This gives me enough to serve 8 – 10 people and have ingredients for my Reuben Raclette Casserole and Reuben Stuffed Mushrooms.
I have to tell you, this recipe is SOOOOO easy and largely hands off. You’ve got to give it a try.
What You Need to Make Sous Vide Corned Beef
Equipment
- Sous Vide Cooker
- Vacuum Sealer – Or you can use zip top bags and the water displacement method
- Vacuum Sealer Bags – Or you can use zip top bags and the water displacement method
- Food Safe Weights – Optional
- Rimmed Baking Sheet
- Heavy Duty Aluminum Foil – For lining the Rimmed Baking Sheet when you pat the corned beef dry before cooking
- Paper Towels
Ingredients
- Corned Beef Roasts in Brining Liquid with Spice Packet – I typically make 2 roasts so that I can serve the corned beef as an entrée and use some of it as an ingredient. While it is certainly possible to make your own spice blend for corned beef, this isn’t that recipe. I’d point you to this Corned Beef Spice Packet Seasoning on Hilda’s Kitchen Blog if you’d like to make your own.
How I Made Sous Vide Corned Beef
Setting the Sous Vide
I started by setting my sous vide to 165°F and letting it come up to temperature.
Prepping the Corned Beef Roasts
While that was happening, I removed 2 Corned Beef Roasts (4 – 4.5 pounds each) from their packaging, making sure to grab the spice packet before I poured out the liquid.
I lined a rimmed baking sheet with heavy duty aluminum foil and paper towels for easy cleanup. To remove excess liquid from the roasts, I laid them out on the paper towels and patted them dry.
Bagging the Roasts
Then it was time to vacuum seal each corned beef roast in a bag with the contents of its respective spice packet and a couple food safe weights if you have them. If you don’t have a vacuum sealer, you can place the roast and spices in a zip top bag. You’ll want to close all but one corner of the zipper. Then you gently submerge it in the water bath until only that tippy top corner is exposed. Once all of the air is out, you’ll seal that last corner and let the bag sink.
Lori Note: Regarding the type of zip top bag, I use freezer bags for this because they need to be durable and able to withstand the temperature. This is not the time for the cheapest generic bags you can find at the store. (Been there. Done that. It can go very badly.)
Cooking & Resting the Corned Beef
That was pretty easy, right? After that I just had to let the Corned Beef Roasts cook in the sous vide water bath at 165°F for 10 hours.
When the time was up, I removed the bags from the water and let them rest for at least 15 minutes. Then I cut up what I needed for recipe ingredients and sliced the rest for serving.
That’s it!
Related Recipes
I’ve mentioned using some of this Sous Vide Corned Beef as an ingredient a few times. Here are a couple of those recipes:
Looking for some menu ideas of what to serve with this Sous Vide Corned Beef? Check out my Shamrock Dinner Party or St. Patrick’s Day Menu Ideas for some suggestions.
Sous Vide Corned Beef
Ingredients
- 8 – 9 pounds Corned Beef Roasts Uncooked. In brining liquid with spice packet. This is 2 (4 – 4.5-pound Roasts.)
Instructions
- Set the Sous Vide to 165°F and let it come up to temperature.
- Remove 8 – 9 pounds Corned Beef Roasts from their packaging, grab the spice packet, and pour out the liquid.8 – 9 pounds Corned Beef Roasts
- Pat the roasts dry with paper towels.
- Seal each roast with the spices from its spice bag in a vacuum sealed bag.
- Submerge the bagged roasts in the water bath with the Sous Vide still set to 165°F and allow them to cook for 10 hours.
- Remove the bags from the water bath and allow them to rest for at least 15 minutes.
- Slice and serve or use the corned beef as an ingredient in something else.
Equipment
- Vacuum Sealer Or you can use zip top bags and the water displacement method
- Vacuum Sealer Bags Or you can use zip top bags and the water displacement method
- Food Safe Weights Optional
- Heavy Duty Aluminum Foil For lining the Rimmed Baking Sheet when you pat the corned beef dry before cooking
- Paper Towels
Notes
- This cooking method is derived from: Thyme & Joy’s Sous Vide Corned Beef. Check it out for some great in depth information.
- https://thymeandjoy.com/sous-vide-corned-beef/
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